Sunday Supper: Spanish Roast Chicken with Romesco and Grilled Onions

Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

Few things in life are more satisfying than roast chicken. And when your bird is slathered with a spicy, citrusy pimentón rub and served with tangy romesco? Resistance is futile. [Photograph: Jennifer Olvera]

Simple, cost-conscious and undeniably impressive, roast chicken goes glam when infused with smoky pimentón and orange flavors. Day-of prep is a cinch: the onions take moments to grill, and the electric romesco sauce can (and should) be made the night before to allow flavors to meld.

As for oven temperature, preferences vary. Some find roasting chicken at 350°F yields winning results, while others favor a 400°F oven to keep meat moist. In my experience, however, something smack in-between proves best-in-class. The meat remains juicy and the skin, when basted throughout cooking, is crackly as can be. Basting the chicken regularly after the first half-hour of cooking is key to achieving crispy skin and even cooking. If your chicken starts to get too dark, though, tent it loosely with foil for the remainder of the cooking time.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago."

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About the Author

Jennifer Olvera is the author of Food Loversâ Guide to Chicago, and she has all-but tested and developed recipes since toddlehood. She writes the Sunday Supper column for Serious Eats and regularly contributes food features to Chicago Sun-Times. She can often be found tending her garden, canning and traveling to far-flung destinations, where she writes about local edibles for pubs like Los Angeles Times and Frommers.com.